Sri Lankan Chicken Curry with Coconut Milk

• 700 g skinless bone-in chicken parts (cut deep slashes in legs)
• 1 tbsp tamarind juice (from pods soaked in a little water)
• ½ tsp ground turmeric
• 1 tbsp chilli powder
• 1 tbsp ground cumin
• 2 tbsp ground coriander
• ½–1 tsp salt, plus more to taste
• Coconut oil: 4 tbsp coconut oil or a light oil, plus 1 tbsp to sear
• a sprig of curry leaves
• 5 cm (2 in) piece pandan leaf (optional)
• 2.5 cm (1 in) cinnamon stick
• 4–5 cardamom pods, lightly bruised
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 green chillies, slit
• 2 onions, finely sliced
• 2 medium tomatoes, cut into thin wedges
• ½ cup water (to rinse the marinade bowl)
• 1 cup thick coconut milk

Method

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1. Drain the chicken well and mix it in a bowl with the tamarind juice, turmeric, chilli powder, cumin, coriander and salt. Marinate for 30 minutes (in the fridge if longer). Keep the bowl unwashed. 1:59
2. Heat 4 tbsp oil in a large pan or wok over low heat. Fry the curry leaves, pandan, cinnamon and cardamom for 10–15 seconds, then the ginger and garlic for a minute. 3:01
3. Add the green chillies and onions and cook over low-medium heat for about 3 minutes until soft. Add the tomatoes and stir until they break down. 3:34
4. Add the chicken and cook over low-medium heat until the liquid it releases is absorbed. Add 1 tbsp oil and sear the chicken for 2 minutes. 4:13
5. Swirl the ½ cup water around the marinade bowl and pour it in. Simmer gently for 25–30 minutes until the water has reduced. 4:58
6. Stir in the coconut milk, season with salt and cook on low for 5–7 minutes more, without boiling hard. 5:11

Tip. Serve with rice, bread or roti. The cook used a little less coconut milk in the video for a thicker curry. 3 tbsp Sri Lankan curry powder can replace the cumin and coriander.

The method is a summary in our words — the video shows every step.